- 8 boneless, skinless chicken thighs
- salt and pepper
- 1 Tbsp olive oil
- 1 cup orange juice
- 1 cup chicken broth
- 1/2 cup brown sugar
- 1/2 cup hoisin sauce
- 4 cloves garlic
- 2 Tbsp orange zest
- 1-inch knob giner, peeled and grated
- 1 tsp Sriracha sauce
Preheat oven to 350. Season things with salt and pepper, to taste. Heat oil in oven-proof skillet over medium-high heat. Place half the chicken in pan and sear both sides. Transfer to plate and repeat with remaining thighs.
In medium bowl, whisk remaining ingredients until combined well, Pour into same pan and cook the same over medium heat until reduced by a third. Add the chicken back to plan and bake for 20 minutes. Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in pan. Keep chicken covered and warm. Cook the glaze over medium heat until the sauce is reduced again by a third. Drizzle over chicken and serve. Makes 8 thighs.